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Glycemic-index-peerreview-journals.php

Glycemic index is the increment area under blood glucose response curve of 50 g carbohydrate, portion of a test food expressed as a percent of the response of the same amount of carbohydrate from a standard food taken by the same subjects. It is usually determined by measuring the effect of 50 g available carbohydrate as test food on blood glucose when compared with that of a control food which is usually glucose of white bread. Glycemic Index (GI) of food has been classified as 0-50 low, 56-59 as medium and >70 as high.
Peer review refers to the work done during the screening of submitted manuscripts and funding applications. This process encourages authors to meet the accepted standards of their discipline and reduces the dissemination of irrelevant findings, unwarranted claims, unacceptable interpretations, and personal views. Publications that have not undergone peer review are likely to be regarded with suspicion by academic scholars and professionals.